St. Patrick’s Day calls for a delicious treat to finish off your dinner of Corned Beef and Cabbage! This ice cream has a strong, malty Guinness flavor that goes supremely well with the salty, milk chocolate–covered pretzels. Cheers

Method
In a large saucepan, combine the Guinness with the cream and milk and bring to a simmer over moderately high heat. In a large bowl, whisk the egg yolks with the sugar. Gradually add the hot Guinness cream to the yolks, whisking constantly until well blended.

Pour the mixture into the saucepan and cook over moderate heat, stirring constantly until it coats the back of a spoon, about 6 minutes; do not let it boil. Pour the custard into a medium bowl set in a large bowl filled with ice water. Let stand until the custard is cold, stirring occasionally, about 30 minutes.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions (this may have to be done in 2 batches). Pack the ice cream into an airtight container and freeze until firm, about 4 hours.

Baking – The Tempura Soft Crabs contained in this package are par-fried to set tempura and should be cooked until heated through to an internal temperature of 160F. Depending on the number of portions prepared and equipment variances, cooking times may require adjustment.

GOOP offers some delicious recipes, and I love a good lasagna with béchamel sauce. Even carnivores won’t miss the meat in this hearty filling vegetarian lasagna that can be prepped a day ahead of time. It does take some time to prep, but is well worth it thanks to the flavorful roasted butternut squash and béchamel sauce.

Method
Preheat the oven to 400 degrees. Spread the squash slices out in an even layer on an aluminum foil lined baking sheet, toss with 1 tablespoon olive oil, ½ teaspoon salt, and ground black pepper. Roast for 20 minutes, or until tender and just starting to brown.While the squash is roasting, make the béchamel sauce. In a medium saucepan, cook the butter over medium heat until it is melted and beginning to foam, then add the flour, and whisk to incorporate. Cook the butter and flour mixture, whisking constantly, for 2-3 minutes, making sure it does not brown. Slowly begin adding the milk, half a cup at a time. The mixture will seize up and thicken quite a bit after the first addition, but don’t worry. Keep whisking and adding slowly until the sauce is thickened and coats the back of a wooden spoon. This should take about 10 minutes. When the sauce is cooked, add the salt, nutmeg, cayenne and parmesan cheese.To cook the kale, heat olive oil in a sauté pan over medium high, add sliced kale and a large pinch of salt, and cook for about five minutes, or until the kale is wilted.

Once all of the components are ready, it’s time to assemble the dish. Grease an 9 x 9 inch square baking pan with butter or cooking spray, then spread a quarter of the béchamel sauce in the bottom. Next make one layer of lasagna noodles breaking/cutting them as necessary to fit. Top the noodles with half of the butternut squash, half the kale, and a third of the parmesan. Then repeat with another quarter of the sauce, another third of the pasta, the rest of the squash and kale, another third of the parmesan, and another quarter of the béchamel. Top with the last layer of pasta, the last quarter of béchamel and the last third of parmesan. Cover and store in the fridge until ready to bake.

To cook, bake at 375 for 20-25 minutes, or until the top is browned and the lasagna is bubbling.